Sunday, December 8, 2013

Lentil and Coconut Curry Stew

Lentil and Coconut Curry Stew 
Adapted from

2 cups lentils 
2 cups cooked shredded chicken, (optional)
1 onion, finely chopped 
1 red bell pepper, diced 
2 large carrots, sliced
1 fresh jalapeno, seeded and diced small 
2 tablespoons fresh ginger, minced
4 garlic cloves, minced 
1 heaping tablespoon red curry paste 
1 teaspoon garam masala 
1/2 teaspoon cinnamon 
1/3 cup tomato paste 
12 cups water 
2 tablespoons chicken base
1 can coconut milk 
1 15-ounce can of chickpeas 
2 tsp salt (or salt to taste)
juice of two limes 
fresh cilantro and lime wedges for serving 

Heat 1-2 tablespoons of coconut oil and add the onions, bell pepper, carrot and jalapeno. Cook until veggies begin to get tender. Add the garlic, ginger, curry, spices, salt and tomato paste and continue to cook for 2-3 more minutes. Add the water, coconut milk, lentils and chickpeas, bring to a low boil, and cook uncovered for 25 to 30 minutes, until lentils are tender. Stir in the lime juice, and give it a taste to see if you need any more lime or salt.  Serve with cilantro, lime, and fresh naan.